Portuguese Pao de Lo Recipe

Pao de Lo is a traditional Portuguese sponge cake consisting of eggs, sugar and flour. The eggs are whipped for a long time until very fluffy before adding the dry ingredients. It is then baked until the crust is dark. It is served with coffee or tea.

The most traditional variation is also the most basic containing only eggs, flour and sugar. Additional ingredients vary. Regional variations include Pao de Lo de Ovar, from northern Portugal.

It is cooked in a bain-marie and is very moist, especially the middle which appears almost raw. Pao de Lo de Alfeizerao from central Portugal, like the previous version has a moist, pudding like center.

In the Felgueiras region, it is called Pao de Lo de Margaride and is made with only egg yolks giving it an airy dry texture. The cake is baked in special clay molds that have a hole in the center. It is sometimes enjoyed topped with sheep’s cheese.

Pao de Lo is used to make other desserts like sopas douradas which translates to golden soup. It uses the sponge cake as a base which is then covered in sugar syrup, egg custard topped with sliced almonds.

Origin & Cultural Significance

Pao de Lo is believed to have originated somewhere around the 16^th century. It is made for celebrations, like weddings and birthdays. It is also popular during the holidays like Christmas, but it is most special at Easter, when it is eaten with other confections and is given as a gift.

The Pao de Lo Festival is hosted every year in the Felgueiras, Portugal. The festival is complete with a parade, workshops, art and cooking shows, musical entertainment and a range of Pao de Lo sponge cakes are featured including variations from Brazil, Spain, Italy and Venezuela.

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Portuguese Pao de Lo Recipe

Yield: 12 Servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

Pao de Lo is a traditional Portuguese sponge cake consisting of eggs, sugar and flour. The eggs are whipped for a long time until very fluffy before adding the dry ingredients.

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Ingredients

• Eggs (at room temperature) - 10 whole
• Sugar (granulated) - 1 ½ cups
• All-purpose flour - 2 cups
• Salt - ¼ tsp

Instructions

1. Preheat the oven to 360 F.
2. Grease the inside of a bundt pan with butter.
3. Cover the upper half with parchment paper, extending a few inches above the pan.
4. Brush the paper with oil. Set the pan aside.
5. Into a bowl, sift the flour and salt. Set the bowl aside.
6. Add eggs to the bowl of a stand mixer.
7. Using the whisk attachment, turn the mixer to high, and beat the eggs for 5 minutes.
8. Start adding the sugar gradually, 2-3 tbsp at a time.
9. Beat for another 5-7 minutes on high, or until the mixture is pale and thick.
10. Attach the paddle attachment and turn on the mixer to medium-low speed.
11. Gradually fold in the flour.
12. Mix the batter one last time using a spatula to make sure that all the flour is incorporated and there are no lumps.
13. Pour the batter into the prepared pan.
14. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
15. Let the cake cool for 10-15 minutes on the countertop at room temperature. The cake will deflate a little.
16. Run a spatula around the cake to make sure no sides are sticking. Flip onto a large plate.
17. Sprinkle powdered sugar and cinnamon on top for garnish.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 155mgSodium: 108mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 7g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.